Peanut Chutney

15m    Serves 4 People

Peanut Chutney recipe is a delicious South Indian condiment made with few ingredients like roasted peanuts, garlic, red or green chilies ground together and then tempered with some spices.

Measuring cup used 1 cup = 250ml

  • 5 Cup peanuts
  • 5 Tsp coconut oil or olive oil
  • 5 Tsp cumin seeds
  • 3-4 Dry red chilies or green chilies
  • 1-2 Cloves garlic
  • 2-5 Cup onion cubed or 3-4 shallots
  • 2 Tbsp roasted bengal gram optional
  • Small piece of tamarind or amchur powder
  • Water for grinding
  • Salt adjust to taste
  • 1 Tsp coconut oil
  • 5 Tsp mustard seeds
  • 5 Tsp cumin seeds
  • Pinch hing
  • 1 Stalk curry leaves
  • Dry roast peanuts in a pan on a medium flame till it becomes golden brown. Remove and let it cool down.
  • In the same pan, heat oil, add jeera, dry red chillies saute for few seconds. 
  • Add onion/shallots, garlic and saute well till onions turn light brown. Roughly takes 2-3 minutes.Turn off the heat and cool completely.
  • In a blender jar add roasted peanuts, sautéed onion garlic mixture, tamarind, salt, water and blend to a course or smooth paste as per your preference.
  • Transfer to a bowl, add the prepared tempering. Serve with Idli, dosa, paniyaram, roti or as a spread in sandwiches and Enjoy.
  • Variations
  • If you don’t have tamarind replace it with little lime juice or amchur powder.
  • You can make this chutney with or without peanut skin.Also if you have store bought roasted peanuts use them directly in this recipe.
  • If you don’t want to use onions replace with same quantity of shredded coconut.
  • You can skip garlic and use ½ inch of ginger instead or skip both or replace with a pinch of hing (asafetida).
  • Another variation of using peanuts in chutney is Capsicum Peanut Chutney.